Blueberry-lime Pie

Total Time: 1 hr 35 mins Preparation Time: 40 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 1 basic flaky double crust pie crust, refrigerated (enough for double crust)
• 1 (16 ounce) bag frozen blueberries, partially thawed (not packed in syrup)
• 1/3 cup thawed frozen limeade concentrate
• 3 tablespoons sugar
• 3 tablespoons quick-cooking tapioca
• 1 teaspoon grated lime zest
• milk or light cream
• sugar

Recipe

• 1 roll out pie pastry and set into a 9-inch pie pan; place in the refrigerator for 15 minutes.
• 2 preheat oven to 400°.
• 3 in a big bowl, combine the blueberries, limeade, sugar, tapioca, and lime zest; mix well but try not to crush the berries; set aside.
• 4 roll out top pie pastry.
• 5 turn filling into the chilled pie shell; smooth the top with a spoon.
• 6 lightly moisten the rim of the pie shell with a wet finger or pastry brush.
• 7 place top pastry over the filling; press the top and bottom pastries together along the dampened edge.
• 8 trim pastry and crimp/flute as desired; poke several steam vents in the top of the pie with a fork or paring knife; put a couple of vents near the edge of the crust so you can check the juices there later.
• 9 brush the top of the pie lightly with milk and sprinkle with sugar.
• 10 place the pie on the center oven rack; bake for 30 minutes; decrease oven temp to 375°; rotate pie 180°; slide a foil-lined baking sheet onto the rack below to catch any drips.
• 11 continue baking about 20-25 mintues, until the top of the pie is a golden brown and any juices visible at the steam vents bubble thickly (**tent crust with foil if starts to get too brown).
• 12 transfer pie to a wire rack; let cool at least 2 hours before serving.